Place 1 1/2 cups double-strength brewed Teeccino in a small saucepan. Bring to a boil, immediately reduce heat to a simmer (low boil). Continue simmering for 15 minutes, or until Teeccino is reduced to 1 cup. Remove from heat and sprinkle the gelatin (or agar powder) evenly over top. Set aside to bloom (absorb water) for about 5 minutes. Stir to dissolve. Set pan aside to cool slightly.

Meanwhile, add the coconut milk, maple syrup, cacao powder, vanilla, and salt to a mixing bowl. Whisk together to combine. (If your coconut milk is a little lumpy, you may want to mix this in a blender instead.)

Add in the slightly cooled Teeccino and whisk well to incorporate. Place bowl in the fridge to chill for 2+ hours, until mixture is very cold.

Place mixture in the container of your ice cream maker and freeze according to manufacturer’s directions, usually about 20 to 30 minutes.

Makes 1-quart.

*Recipe Note:

You can make this ice cream Sugar-Free by using 1/3 cup extra water or coconut milk (to replace the maple syrup) and use Stevia liquid or powder to sweeten to taste.

Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.

Disclaimer

The nutritional advice provided through this website is intended to educate individuals about diet and a healthy lifestyle approach. No advice provided is intended to diagnose, cure, or prevent any disease; or be construed as a substitute for medical attention. Individuals with a specific medical condition or concern should seek advice from a physician.